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Charlotte

Fancy cake. Takes multiple days.

Lady Fingers (if your can't find them at the store):
7 eggs, separated 
6 oz sugar, divided 5&1
7 oz flour 
1/4 tsp salt
1 tsp vanilla
5 oz powdered sugar 

350 degree oven 

In one bowl:
Mix yolks and sugar, whip until it makes ribbon
Combine flour and salt, sift half over egg mix, fold in, sift other half, fold in.

In another bowl: 
Whip egg whites and sugar to stiff peaks
Fold 1/3 meringue into yolks 
Add vanilla
Fold in rest of meringue

Trace bottom of spring form pan on parchment paper to use as a template. Twice so there are two circles.
Put parchment paper on baking sheet and pipe batter in shape of traced pan bottoms.
Also pipe lots of long, straight lines of batter, or lines the height of the spring form pan.
Sift even layer of powdered sugar on batter.
Bake 15-18 minutes
Remove from paper once cooled.

Bavarian Cream: 
12 oz cream
1/4 tsp salt
3 1/2 oz sugar, divided in half
6 yolks 
1/2 oz gelatin (2 packets)
3 oz milk
1 tsp vanilla 
12 more oz cream

Bloom gelatin in milk, meanwhile:
Cream, salt, half sugar go in pot to boil.
Remove heat and add vanilla.
Whisk yolks with the other half sugar.
Pour in 1/3 hot cream to temper, whisking.
All goes back in the pot, medium heat, stir constantly until coats spoon, remove heat. 
Add gelatin mix, whisk. 
Cool to room temp. 
Whip the other cream. 
Fold in 1/3 custard.
Fold in remaining custard.

Assembly:
Need 2 lb strawberries, sliced
Put cake circle on bottom of spring form pan.
Stand cake fingers along sides (cut to size if just piped long lines).
Spread Bavarian Cream.
Layer strawberries.
Top cake circle. 
Spread cream.
Lay out strawberries nicely. 
Let set in fridge overnight. 

Serve small slices. Very rich and creamy.
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